Kuku is the Iranian version of a frittata or omelette dish. There are many kinds of kuku in Persian cuisine, with most of them cooked in the pan whole, then sliced to serve. Todays recipe for kuku sibzamini (try saying that 10 times in a row!) is a little different to the others in the kuku range in that it’s cooked in small batches, producing mini fritters or pancakes rather than one large kuku. The main ingredient in this recipe is potato (sibzamini), which is how it gets its name.
This is a simple vegetarian (and gluten free) recipe using everyday ingredients, and can be served up in less than 15 minutes, making it the perfect mid-week dinner option. Feed the whole family, or save a few patties to use as sandwich fillers for work or school lunch the next day!
Persian-style potato fritters (Kuku sibzamini)
2 medium potatoes
2tbs chopped parsley or coriander
1tbs chopped chives
1/4tsp black pepper
5tbs olive oil
To garnish: yoghurt, red capsicum, and chopped parsley or coriander.
1. Place potatoes in a saucepan, cover with water and boil until tender (check using a fork). Let them cool and peel.
2. In a bowl, grate the potatoes.
3. Add eggs, turmeric, chopped herbs, salt and pepper, and mix well.
4. Heat 3tbs oil in a frying pan. Scoop up a heaped spoonful of the mixture and place in the pan. Flatten the mixture using the back of a spoon. Repeat this step, until you have a few fritters in the pan at any one time.
5. Check when brown, flip over to cook other side, then remove from pan when ready.
6. Repeat steps 4 and 5 for the remaining mixture, adding extra oil to the pan as needed.
7. Drizzle Greek yoghurt on fritters, and garnish with chopped red capsicum, parsley or coriander.